This will work with pretty much any vegetable – capsicums are the obvious ones but I hate capsicum and I love myself. I was also gonna do tomatoes but I forgot. Serve with the yoghurt sauce from this recipe to make sure the rice isn’t too dry.
Serves 15ish as a side
8 portabello or flat mushrooms
Big handful of mint, chopped
Big handful of parsley, chopped
1.5 cups Kalamata olives
1 large onion
5 big cloves of garlic
2 preserved lemons – from a jar (my mum reckons that if preserved lemons are too pricey you can get a similar flavour from roasting halved regular lemons for about half an hour. I’ve never done this before, so attempt at your own risk)
¼ cup pine nuts Pine nuts
½ Cup mixed seeds (sunflower, pumpkin, sesame, etc – you can buy them mixed in packets and it’s much cheaper)
Cover the rice with water and put it on to cook (should take about 10-15 minutes), and cut up the onion and garlic. Fry that in a separate large pan or wok. Add the pine nuts to toast, and then the olives. Cut up the preserved lemons and tomato as small as you can, and add them to the pan.
Add the cooked rice with a big splash of olive oil and combine. Add the herbs, then take the mixture off the heat. It’ll keep for a couple of days if you want to make it in advance.
When you’re ready to serve, peel and take the stalks off the mushrooms. Cut the zucchinis in half and use a spoon to scrape out the inside seeds. Add some of the scraped out insides to your rice mixture so they’re not wasted if you want.
Cover the zucchinis in olive oil and cook in the oven at 180 degrees for 5-10 minutes until slightly soft. Top them and the mushrooms with the rice mixture and then cook for another 5-10 minutes until they’re cooked through. While they’re cooking, toast the seeds in a dry pan. When you’re ready to serve, top the stuffed mushrooms and zucchinis with toasted seeds and yoghurt sauce.